apricot galette

Apricot Galette

Similar to the Italian crostata, a galette is a free-formed tart normally prepared with seasonal fruit.

For the crust:
1 cup all-purpose flour
½ cup whole wheat flour
1 ½ tablespoon sugar
½ teaspoon salt
1 ½ sticks unsalted butter, chilled and cubed
1 egg
1 tablespoon milk

1 whisked egg, for egg wash

For the filling:
3 cups sliced peaches, apricots or plums
1 teaspoon lemon juice
1/8 teaspoon cinnamon
2 tablespoons plus 2 teaspoons sugar

Prepare the dough: Combine both flours, sugar, and salt in a food processor; blend for 5 seconds. Add butter and pulse until the mixture resembles coarse sand. Whisk egg and milk in a small bowl to blend and add to the flour and butter mixture. Pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap and chill for 1 ½ to 2 hours. This can be prepared 2 days in advance.

Preheat oven to 400° F. Roll out dough on floured surface to 12 to 14-inch round. Transfer to a parchment lined baking sheet.

Gently toss the sliced fruit with lemon juice, cinnamon and 2 tablespoons sugar. Mound in center of the crust and spread out, leaving 2-inch border. Fold edges of dough over filling, pleating as needed. Brush border with egg wash, sprinkle with the remaining sugar and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let cool and dust with powdered sugar before serving.

Serves 8 to 10

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